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Instant Pot Chocolate Lava Cakes are decadent, rich, and surprisingly EASY to make! This is a show stopping dessert for any celebration or a perfectly simple weeknight indulgence.
Several years ago, chocolate lava cakes were really popular in the Instant Pot Facebook Community. Unfortunately, most recipes made 4-6 cakes, required two full sticks of butter, and involved complicated directions, such as separating eggs.
CAN YOU MAKE LAVA CAKES AHEAD OF TIME AND REHEAT?
I wanted an easy recipe, using whole eggs, to enjoy as a weeknight indulgence after the kids went to bed. The Instant Pot makes this otherwise technically difficult recipe, originally developed by French Chef Michel Bras, really simple!
To make this recipe more accessible and easier, it’s technically more of an “under-baked” chocolate cake. The “lava” part comes from the cake and truffle in the middle. The recipe is developed this way for two to three perfect portions, and easy ingredients with no waste.
In my honest opinion, lava cakes aren’t good reheated. That’s exactly the reason I set out to make mini molten chocolate cakes for individual servings.
WHAT’S THE BEST CHOCOLATE TO USE FOR PRESSURE COOKER CHOCOLATE LAVA CAKE?
This recipe is really flexible and adaptable. Use any kind of chocolate chip you like! Feel free to experiment with different flavors.
How about a white chocolate lava cake? Try out peanut butter chips. I saw Andes Mint Chips the other day that would make a delicious Instant Pot molten lava cake!
HOW TO MAKE CHOCOLATE LAVA CAKES IN THE INSTANT POT
Baking cake in the Instant Pot is surprisingly easy. Mini Instant Pot chocolate lava cakes just need chocolate chips, butter, powdered sugar, flour, cocoa powder, eggs, and vanilla.
I bet you have all these ingredients in your pantry right now! You can even omit the cocoa powder and use only flour. Use whatever kind of chocolate chip you want.
- First, melt the chocolate and butter together in the microwave. Use 15-30 second intervals to avoid scorching the chocolate.
- Then, mix in the eggs, sugar, flour, cocoa powder, and vanilla. Divide the batter between two greased ramekins and you’re ready to cook them!
- Add a cup of water to the Instant Pot, along with the trivet (or a silicone pressure cooking sling, if you have one.)
- Place your lava cakes in the Instant Pot and cook for 7-9 minutes on Manual High Pressure. The cook time depends on how big your ramekins are and how much lava you want!
- It’s not necessary to cover your ramekins with foil. After doing a quick release, you might find some residual moisture on the top of the cake. Simply dab it off with a paper towel.
- Carefully remove the molten chocolate cakes from the pot with tongs.
- Flip them upside down on a plate. Serve with ice cream or powdered sugar! This is a super rich cake, so you might need some milk too.
GLUTEN FREE INSTANT POT CHOCOLATE LAVA CAKES
This recipe can be adjusted to make a gluten free, or flourless, Instant Pot molten lava cake. Simply replace all the flour with cocoa powder. It will be even more chocolatey.
HOW TO CUSTOMIZE CHOCOLATE LAVA CAKES
This is really fun, because you can add all sorts of things in the middle of your lava cakes! Instead of mixing them into the batter, place them in the center of the ramekin before cooking. They’ll melt and be a delicious surprise!
Here’s a list of ideas of yummy add-ins:
- 1-2 tablespoons Nutella
- 1-2 tablespoons peanut butter, almond butter, cashew butter, etc.
- a whole raspberry
- 1-2 tablespoons of leftover Creme Brulee. (I’ve tried this and it is SO GOOD!)
- pastry cream
- marshmallow fluff
- a mini Reese’s, Snickers, Rolo, Milky Way, or Almond Joy Candy Bar
- a Ferrero Roche ball
HOW TO SERVE (OR TOP) PRESSURE COOKER LAVA CAKES
Flip the Instant Pot individual lava cakes upside down on a plate. There’s nothing better than a hot cake with oozing chocolate and a side of ice cream. I usually top mine with powdered sugar and garnish with berries.
If you have no one to impress, just dig right into the ramekin 😉
INSTANT POT CAKE PAN
Believe it or not, ramekins are one of the best dishes for Instant Pot cakes and other desserts!
I use ramekins for my Instant Pot White Chocolate Candy Cane Creme Brulee and my Instant Pot Bread Pudding.
I love ramekins because you can use them for Instant Pot cooking, as well as general kitchen use. This isn’t necessarily the case with all accessories that only have one purpose.
They are really classy, beautiful, and useful! If you don’t have ramekins, no worries! Any ovenproof dish will work. I’ve had success using small Pyrex dishes before too!
GOOD THINGS UTAH RECIPES
Good Things Utah asked me to come showcase this recipe on their show, and it was so fun! All the hosts and the crew were so kind and lovely.
Plus, the SET! Wow, the set is gorgeous. Thank you for having me, GTU! I hope I’ll see you again soon. Here’s a link to the segment.
INSTANT POT CAKE RECIPES
The Instant Pot makes cake baking (and other desserts) so easy! It’s great for individualized treats, and not heating up the oven. I know you’ll be hooked, once you try it.
If you like Instant Pot Chocolate Lava Cakes For Two, try my Instant Pot Homemade Carrot Cake!
MORE INSTANT POT DESSERT RECIPES
End a yummy meal (or start one!) with a delicious Instant Pot Dessert.
- Instant Pot S’mores Cheesecake
- Chocolate Covered Strawberries (Instant Pot) | Baby Shower Food Ideas
- Dairy Free Coconut Rice Pudding
- Instant Pot Vanilla Bean Rice Pudding
- Instant Pot Bread Pudding with Butter Rum Sauce
- Instant Pot White Chocolate Candy Cane Creme Brulee
- Easy Air Fryer + Instant Pot Donuts
- Instant Pot Key Lime Pie
Don’t forget to pin this post!
Instant Pot Chocolate Lava Cakes For Two
- 1/2 cup chocolate chips (any kind!)
- 4 tablespoons butter
- 1/2 cup powdered sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2 tablespoons flour
- 1 tablespoon cocoa powder
- dash salt
- In a heatproof bowl, combine chocolate chips and butter. Microwave in 10-15 second intervals until completely melted.
- Add powdered sugar and combine until smooth.
- Add two eggs, and beat until completely combined.
- Add vanilla, flour, cocoa powder, and salt.
- Divide the batter between two greased ramekins. If adding any add-ins such as peanut butter, candies, or truffles, add them to the center of the batter now.
- Place the trivet in the Instant Pot, along with 1 cup of water. Carefully place your ramekins on the trivet. Put the lid on the pot, and set on manual high pressure for 7 minutes.
- When the 7 minutes are up, do a quick pressure release. Take the ramekins out of the pot with a pair of tongs and turn over onto a plate.
- If there is too much liquid on top, you can dab it off with a paper towel.
PRODUCTS WE LOVE
- If you use a kind of chocolate chip that has a lot of oil in it, it will require more time to cook. If you use one with less, it will take less. For example, peanut butter chips have lots of oil in them and dark chocolate has less.
- If after pressure cooking there is too much “lava” in the center for your taste, you may replace the lid on the Instant Pot on Keep Warm and let the residual heat cook the cakes for 5-10 minutes. Additionally, you may microwave the cakes for 10-15 seconds.
- This recipe may be microwaved instead of pressure cooked. Start with 60 seconds and add 15 second intervals until the desired consistency is reached and the top is no longer shiny.